Main Course

Category

A Long Hiatus and a Sweet Potato Recipe

Maybe you’ve noticed… I took a pretty long posting hiatus where I spent seven months throwing myself entirely into work. I’ve spent most of my time since September in Portland, Oregon for work. City guide to come! As things are (finally) calming down enough for me to take a breath in and take a look at this blog again–I realize how much I miss it. Firstly, cooking in my own kitchen. The last several months have been a whirlwind of hotels, Air bnbs and takeout. I miss my home kitchen, my spice cabinet, Vitamix, my sourdough starter, etc. etc. Secondly, the creative outlet that this blog affords. I feel like...

Green Chili and Almond Pesto

There is no recipe that epitomizes summer quite as well as basil pesto. The unrelenting heat has caused the basil plants in our garden to explode–and I’ve been making pesto consistently ever since. I seriously can’t even keep up with them. Our red eye chili plants are right beside the basil, and haven’t yet reached their “red” stage–but I’ve been picking them green. The addition gives the pesto a subtle kick. The typical pesto nut choice is pine nuts. However, I don’t typically buy those–in favor of raw almonds, which I always have on hand. So I use those instead here–I think they work great and even impart an almost...

Grilled Pizza and a Recipe for Same-Day Dough

I always want to forget about same-day pizza dough–that is until the moment I need it. I prefer the idea of a slow-risen dough crafted from my sourdough starter. The key word there being “idea.” At a certain point, I need to be real with myself, and with the reality that I probably throw together a same-day pizza dough nearly as often as I make my sourdough version. Or, that there are days like this past holiday weekend, when I spend two days lovingly coaxing my refrigerated levain back to life, I mix the dough for pizza, and then promptly forget about it. Oops. Needless to say once I did...

Pea and Caramelized Onion Soup

Pea Soup. The mention of it immediately evokes memories of the goopy, gelatinous mush from a can of my childhood. With it’s typically sharp flavor and unappetizing pale green color, it wasn’t any wonder why I swore off this meal for many years. Anyway, as any self-respecting five-year-old will tell you, “peas are gross!” They are, however, a food that I rediscovered as I entered adulthood and, moreover, learned to cook and began to prepare meals from scratch in my various rented kitchens. From a health perspective, peas are high in fiber, protein, and vitamins A, B6, K and C. The soup that follows is made with dried green split peas....

Spaghetti Squash Casserole

The following is one of my favorite weeknight meals. It comes together easily, and serves as a deeply nourishing and satisfying dinner after a long day. It’s healthy to boot. With a squash base, this meal is high in fiber, vitamin B6, and potassium. A simple tomato sauce, a couple of add-ins, and some good cheese and you’ll have an instant dinner table mainstay. Ingredients: 1 medium spaghetti squash 1 medium zucchini 1 ball fresh mozzarella 1/4 cup Parmesan or similar hard cheese 1 32 oz can peeled tomatoes (San Marzano are best) 3 cloves garlic 1/4 cup extra virgin olive oil 1 cup soppressata, other hard salami or uncured...

Thai Zoodles with Tofu and Crushed Peanuts

A spiralizer is a miraculous thing. “Do you want chopped up zucchini and red sauce for dinner?” Meh. “How about a big bowl of zoodles with meatballs and marinara?” YES. The spiralizer turns the ordinary into the appetizing, quietly performing a sort of culinary sleight of hand. Another thing that zoodles do, is really allow you to hone in on your sauces. Whereas a plate of pasta with salt and black pepper may not need too much coaxing to turn out a desirable meal–zoodles do require a little more sauce prowess. That said, most pasta sauces taste great with zoodles. But, you’ll be able to taste it if something is lacking....

Roasted Eggplant with Tahini Yogurt Sauce

It’s about this time of year when I start craving summer vegetables. As much as I love spring onions, baby lettuce and asparagus, I begin to develop a deep longing for the fruits of midsummer, namely summer squash, red pepper, heirloom tomatoes and eggplant. Truth be told, I’ve never had much luck with eggplants in my garden. Though I try almost every year, the little plant stalks either wither away in the first stages, or the fruit becomes dinner for insects far before harvest time. Needless to say, I purchased these eggplants at the grocery store. Though I remain hopeful for this year’s nightshade garden. Look for medium-sized fruits that feel firm and weighty. The...

White Chicken Chili

Summer is almost here! But with weeks of clouds and rain in Virginia, I’m still focused on warm, brothy foods. This soup is just that. A full, hearty, and deeply nourishing meal. The following is a minimalist version of white chicken chili. Many recipes you’ll find contain heavy cream and/or cheese. While I’ll agree that cream and cheese have their place in some soups, I’m of the opinion that chicken chili isn’t one. Besides the lower calorie count, their absence allow the flavors of the a good chicken broth, hatch chilis and hot chili powder to shine through. Broth-centric, vegetable filled, with a healthy kick of heat–this soup is also good to stave off any...